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Monday, June 21, 2010

Hoisin Shrimp Cakes with just a tad of Jalapeno

Crunchy on the outside, Sweet from the Hoisin sauce on the inside and just a tad of a kick from the jalepeno. Jackie had asked for some more shrimp. She also really likes Hoisin sauce. It is often called a Chinese BBQ sauce, but it is Sugar and Soy beans based, as opposed to tomato or vinegar based. If you have ever had Peking Duck, you have had Hoisin sauce. Known for it's sweet taste more than for it's ever so slight kick. Hoisin is Jackie's condiment of choice for shrimp.

So, I pondered and researched and came up with this recipe. A great little recipe that came together fast and Jackie loved. And, BTW, made a great sandwich for her lunch the next day.

And once you have everything minced, diced and crushed,just add everything together, form into patties and fry in the oil...

The sugar in the Hoisin sauce burns quickly (see the char on the patties. I had my oil a little cooler than I would have normally fried them in, and they still burned a bit. Just added to the crunchy, and did not interfere with the wonderful total flavor of the cakes. For a simple little shrimp cake, there are quite a lot of flavors happening, and they all shined!

Jackie loved it!

I served it on a bed of Caribbean Salsa, along side an Orange Salad that I will be blogging about tomorrow for my Two for Tuesday. "REAL FOOD"post. I ended up making the salad two different ways, and will cover them both then...

These sound like a dream come true to me! I love shrimp, hoisin sauce, jalapeno, and seafood cakes of any kind. I'm sold! Great picture, by the way. I've got the same brand of hoisin sauce in my pantry right now.

FBR

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About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!